Ingredients
2 cups semisweet chocolate chips, divided 1 large egg, room temperature1 cup sugar, divided 1/2 cup canola oil1/4 cup corn syrup1 teaspoon peppermint extract1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1/3 cup coarsely crushed peppermint candies
Preparation
Preheat oven to 350°. In a microwave, melt 1 cup chocolate chips. Stir until smooth; cool. In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup and extracts until combined. Beat in melted chocolate. In a separate bowl, whisk flour, baking soda and salt. Gradually beat into peppermint mixture. Fold in candies and remaining chocolate chips.
Place remaining sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until tops are cracked and cookies are set, 12-15 minutes. Cool on pans 1 minute before removing to wire racks to cool.
